Combine Coconut Oil And Shrimp To Make These Savory Korean-Inspired Pancakes

Kate is a writer who laughs at her own jokes and likes to pour too much hot sauce on her food.

Every week on LittleThings’ Facebook Live show Slice, we challenge food experts to create a delicious and easy-to-make dinner for less than $12. This week, Chef Ramin Ganeshram came to the LittleThings kitchen to show us how to make Coconut Pajeon, a savory Korean shrimp pancake with spicy dipping sauce.

Chef Ramin Ganeshram was trained at the Institute of Culinary Education and is also an award-winning cookbook author. A fun fact you won’t find on her resume is that she is a self proclaimed “coconut fanatic,” thanks to her Trinidadian father.

She tells LittleThings, “I was born and raised in New York City and it was rare to see a coconut outside of the Caribbean neighborhoods. Whenever my father brought home a coconut and cracked it open with his machete, it was very exciting for my brother and I because we knew all kinds of goodies would follow.”

The Chef’s penchant for all things coconut is, in part, what inspired her to create this Korean dish with a coconut twist. The savory pancakes are “a wonderful snack, appetizer, finger food for a cocktail party.”

The pancakes can also be enjoyed as a cheap and cheerful meal.

Here is the shopping list:

Eggs – .30

Soy sauce – .75

Chives – .50

Kabocha squash – .50

Coconut flour – $1.20

Rice flour – $1

Shrimp – $2.60

Coconut oil – $1

Brown rice wine vinegar – .40

Sesame oil – .40

Garlic – .50

Coconut sugar – .10

Red pepper flakes – $1

Sesame seeds .25

Total = $10.50

Find the rest of the recipe below and more information about the Chef on her website!

Coconut Pajeon—Savory Korean Pancakes

https://www.littlethings.com/coconut-shrimp-pancakes/

Cook: 5 min

Prep: 10 min

Serves: 4

print

Ingredients

2
eggs

3⁄4 cup, or more as needed
water

1⁄4 cup
minced garlic chives

1⁄4 cup
finely shredded kabocha squash

1⁄2 teaspoon
salt

1⁄2 cup
coconut flour

1⁄4 cup
rice flour

1⁄4 pound
peeled raw shrimp, deveined and chopped

3 tablespoons
coconut oil

1⁄4 cup
soy sauce

1 tablespoon
brown rice wine vinegar

1 teaspoon
sesame oil

1
garlic clove, minced

1 teaspoon
coconut sugar

1⁄4 teaspoon
red pepper flakes

1⁄4 teaspoon
sesame seeds

Instructions

Using a handheld or stand mixer, beat the eggs on high until they are light and frothy, about 2 minutes. Add the cold water and beat for 30 seconds.

Add the chives, squash, and salt, and mix for 10 to 15 seconds.

Line a platter with paper towels. Heat 1 tablespoon of the coconut oil in a nonstick griddle or large nonstick skillet over medium heat. Pour or spoon in about 2 tablespoons of batter, or enough to make a 3- to 4-inch pancake.

Repeat without crowding the pancakes in the pan. Fry the pancakes until golden brown on one side, 2 to 3 minutes, then flip over with a spatula and brown on the other side, 1 to 2 minutes. Transfer the cooked pajeon to the platter. Repeat, using the remaining 2 tablespoons coconut oil as necessary, until all the pancakes are cooked.

To make the dipping sauce, whisk together the soy sauce, vinegar, sesame oil, garlic, coconut sugar, pepper flakes, and sesame seeds. Serve the hot pajeon with the dipping sauce. Enjoy!

Coconut Pajeon—Savory Korean Pancakes10 minutes5 minutes15 minutesServes 4//www.littlethings.com/app/uploads/2017/05/recipe_card_Slice_CoconutKoreanPancake-2-850x416.jpgeggs waterminced garlic chivesfinely shredded kabocha squashsalt coconut flour rice flour peeled raw shrimp, deveined and choppedcoconut oil soy sauce brown rice wine vinegar sesame oil garlic clove, minced coconut sugar red pepper flakes sesame seeds Using a handheld or stand mixer, beat the eggs on high until they are light and frothy, about 2 minutes. Add the cold water and beat for 30 seconds.Add the chives, squash, and salt, and mix for 10 to 15 seconds.Line a platter with paper towels. Heat 1 tablespoon of the coconut oil in a nonstick griddle or large nonstick skillet over medium heat. Pour or spoon in about 2 tablespoons of batter, or enough to make a 3- to 4-inch pancake. Repeat without crowding the pancakes in the pan. Fry the pancakes until golden brown on one side, 2 to 3 minutes, then flip over with a spatula and brown on the other side, 1 to 2 minutes. Transfer the cooked pajeon to the platter. Repeat, using the remaining 2 tablespoons coconut oil as necessary, until all the pancakes are cooked.To make the dipping sauce, whisk together the soy sauce, vinegar, sesame oil, garlic, coconut sugar, pepper flakes, and sesame seeds. Serve the hot pajeon with the dipping sauce. Enjoy!